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Sautéed Salmon with Citrus Salsa

Photo: Becky Luigart-Stayner; Styling: Missie Neville Crawford

Serves 2 (serving size: 1 salmon fillet and about 1/3 cup salsa)

Consider this speedy salmon dish a fall anecdote to a holiday season filled with rich stews, braises, and roasts. The tart, bright citrus topper cuts through the natural fattiness of the salmon; it would overwhelm lighter fish like cod or flounder. Serve for a simple, elegant date night, or double to serve 4. After freeing the citrus sections, squeeze the membranes over a bowl and make a quick vinaigrette for enjoying during the week. Change up the salsa with chopped tart-crisp apples and a seeded minced jalapeño, or try diced ripe pear and pomegranate arils.


  • 1 tablespoon extra-virgin olive oil, divided
  • 2 (6-oz.) salmon fillets, skinned
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup grapefruit sections
  • 1/2 cup orange sections
  • 1/4 cup thinly sliced shallots
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons fresh lime juice

Nutrition Information

  • calories 365
  • fat 16.8 g
  • satfat 3 g
  • monofat 8.6 g
  • polyfat 4 g
  • protein 38 g
  • carbohydrate 15 g
  • fiber 3 g
  • cholesterol 90 mg
  • iron 2 mg
  • sodium 567 mg
  • calcium 63 mg
  • sugars 10 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat a nonstick skillet over medium-high. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle fillets evenly with 1/4 teaspoon salt and pepper. Add fillets to pan; cook 4 minutes on each side or until desired degree of doneness.

  2. Combine remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, grapefruit sections, and remaining ingredients in a bowl; toss. Spoon grapefruit mixture evenly over fillets.